View Full Version : Figgy Pudding

11-19-2008, 04:20 PM
Prep: 30 Min Cook: 1 hr. Cool 10 mins
Stand: overnight

1/2 cup snipped dried figs
1/4 cup orange liqueur, such as triple sec, Grand Marnier, Cointreau, or curacao
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground black pepper
1/2 cup fine dry bread crumbs
2 eggs, beaten sightly
1/2 cup milk
1/4 cup chopped dates
1/4 cup raisins
1/4 cup coarsley chopped almonds
1/4 cup walnut pieces
1/4 cup brandy (optional)
1 recipe Hard Sauce (recipe follows)

1. Soak figs in orange liqueur overnight. In a bowl beat together butter and brown sugar with mixer on med. speed until combined.
Add flour, baking soda, salt, allspice, and pepper; beat on med. until combined. Stir in undrained figs, bread crumbs, eggs, milk, dates, raisins, almonds and walnuts until combined.

2. Butter or coat w/ non stick spray, a 1 qt. pudding mold ( website to get this follows recipe).
Spoon batter into pudding mold and cover the top of a double layer with foil. Press foil firmly around edges of mold. Place pudding mold on a rack in a deep kettle, Add boiling water to a depth of 1 inch.
Cover Kettle.
Bring to a gentle boil and steam for 60 - 75 mins or until wooden pick comes out clean.
Add more water if necessary.
Remove mold from kettle, cool pudding 10 mins; remove pudding from mold.

Hard Sauce:
In a small mix bowl, beat together 1 cup sifted confectioners sugar- 1/4 cup softened butter and 2 TBLS Brandy (or 1/2 tsp vanilla): with mixer on med. mix 2or 3 mins or until fluffy. Cover & chill to harden abt. 30 mins
Makes 1/2 cup
Spread over cake.

Website for pudding mold (or you can use any pan that has a cover so it can steam)